Directions

Cut the squash in half, remove the seeds, drizzle with olive oil, and place on a baking sheet. Roast for 25 to 35 minutes or until the squash is very soft. Remove from the oven, let cool, then scoop out the flesh from the skin.

In a large bowl, combine the cooled squash, cheese, nutmeg, balsamic vinegar, and salt and pepper. Stir well to combine.

Roll out the pasta dough to the thinnest setting on a pasta machine. Using a biscuit cutter or water glass, cut out 2-inch circles. Pipe or carefully spoon a rounded tablespoon of filling onto the center of half of the rounds and over the filling with the second pasta round. Press the edges together firmly to seal.

Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Drop the lune in the boiling water and cook for 2 minutes.

While the pasta cooks, melt the butter in a 12- to 14-inch sauté pan until it foams and subsides. Add 2 to 4 tablespoons of the pasta cooking water to the butter and whisk to emulsify.

Drain the pasta and add it to the butter. Add the sage leaves and toss gently for 1 minute over medium heat to coat the pasta with sauce. Divide the lune among four warmed plates, grate the Parmigiano-Reggiano and amaretti over each plate, and serve immediately.